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Hand-crafted in Miki-city Japan by Shigeki Tanaka, these damascus steel VG10 knives have a lovely finish and decent grind. Easy maintenance VG10 stainless with an upgraded walnut handle.
- Shigeki Tanaka Damascus Japanese Knife
- 170mm Nakiri Knife
- VG10 Stainless Steel
- Stainless Damascus Clad
- Walnut Japanese Handle
- Pakka Ferrule
- Hand-Crafted in Japan
- 311mm Overall Length / 168mm Blade Edge Length / 2.5 - 2.1 - 0.9 mm Blade Thickness / 49mm Blade Height / 135g
* As these knives are hand-made, small variation to size and colour may occur.
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Japanese Kitchen Knife | Nakiri (Vegetable Knife)
Nakiri knives are a specialist Japanese vegetable cutting knife that can also be used as your primary kitchen knife, depending on your cutting style.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
Nakiri knives have a flat profile and tall blade height which aids in push chopping but does make rock style cutting a little uncomfortable. The Nakiri, like many western style chef knives has a double bevel grind, in contrast to the Japanese style vegetable knife, the Usuba, which is single bevel. Whilst a Gyuto or Santoku does do a good job at cutting vegetables, the larger flat bottom of a Nakiri or Usuba make the task much easier. The Nakiri is one of our favourite profiles, highly recommended.
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